The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

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bakerwendy's picture

Buy Fresh Buy Local

Today the restaurant I work for hosted a buy fresh, buy local dinner. I baked some local sourdough for the event and also made some peach/honey ice cream. I baked nine loaves, more than I have ever made before. I used Vermont Sourdough Bread with Whole Wheat from Hamelman's Bread book. Here are a few pictures. I didn't get any of the crumb but it was pretty open. 




gavinc's picture

The loaves look great.  I make the same sourdough most weekends.  I make one free form like yours and the other using in a pan.  Have you tried the alternative in Hamelman’s book by replacing the wheat with rye?  It’s fabulous!



Marni's picture

Wow -  nine loaves and they all look great.  Thanks for sharing the pics.


Soundman's picture

Nice looking loaves, bakerwendy. And by the time you got to the last batch you must have felt ready to open a bakery! They look like you got a very nice oven spring. BTW I make the same recipe, with the WW, and I love it.

Your lucky customers, homemade sourdough AND peach/honey ice cream? They'll be back.

Soundman (David)

bakerwendy's picture

 Thank you all for your gracious responses.

Gavin, I have tried the recipe with rye flour, very good. I was wondering if you have ever experimented with adding more whole wheat to the recipe. I think tomorrow I am going to try making the liquid levain with whole wheat. I will try to remember to post my results.